Do you know about “Bangjja Yugi” in korea? : If you’ve ever been to a traditional Korean restaurant, have you ever seen and used a golden bowl like this? At some point, you even suspected that all these dishes were made of gold, right? However, it has become a neglected Korean food culture that no one taught me when and where to start making these beautiful dishes.
Nowadays, due to the development of food culture, these golden bowls have appeared in front of foreigners, and they have a close relationship with Korean traditional food, but there are not many friends who know the history and background of these bowls.
So let’s take a look at this beautiful golden Bangjja Yugi korea
Bangjja Yugi korea refers to an article made of copper alloy (nots).
In a narrow sense, it refers to the technology of making various objects from bronze (organic), an alloy of copper and tin, and is widely used to refer to objects made from copper alloys such as brass (zinc alloy) and nickel alloy. Of course, we need the technology to handle copper, so we made it from the Bronze Age.
In history, high-quality tableware was often made on the Korean Peninsula, and it is called a brass bowl, and there is a record that it has been handed down to Japan since the 8th century Silla period. (Jeong Chang-won Silla Organic Bowl, Jeong Chang-won Silla Organic Plate, Jeong Chang-won Silla Spoon). During the Goryeo Dynasty, the technology was further developed to make thin and glossy organic products, and Korean organic products at this time were treated as Silla-dong and Goryeo-dong in foreign countries.
In the Korean Peninsula, high-quality tableware is often made, and this is called a brassware. Since the 8th century Silla, there has been Iron Oil Field, a national organization that makes organic food, and it has been handed down to Japan (Jeong Chang-won Silla Organic Bowl, Jeong Chang-won Silla Organic Plate, and Jeong Chang-won Silla Spoon). During the Goryeo Dynasty, the technology developed further and made thin, glossy organic materials. Therefore, Korean organic products at this time were treated as Silla-dong and Goryeo-dong in foreign countries.
With the development of ceramic technology from the Goryeo Dynasty, the market share fell relatively as the ruling class’ vessels were changed to porcelain such as celadon and white porcelain, but it became a trend in the 18th century as the supply of raw materials became easier due to the development of mining in the late Joseon Dynasty. At that time, the aristocrats ordered the production of organic materials in Anseong, Gyeonggi-do, and the organic materials produced in Anseong were far superior in form and function, satisfying the minds of the aristocrats, which led to the creation of the word “Ansung-su”. It is said that the game center was also more than twice as large as Hanyang. This is why “Yugi” reminded me of Anseong. In addition, it is said that Jeongju, Gimcheon, and Hamyang were made in the form of Bangjja, and Suncheon was made in the form of Banbangjja, an intermediate form between Bangjja and Casting. Anseong is famous for casting organic materials.
Since then, the organic field has developed into a unique pattern by region as a traditional metal craft technology, and has been designated as an important intangible cultural property as its value was recognized as a highly practical craft. Currently, Lee Bong-ju of Mungyeong, Gyeongsangbuk-do, Kim Soo-young of Anseong, Gyeonggi-do, and Yoon Jae-deok of Boseong, Jeollanam-do, were recognized as functional holders in the semi-bangjja method.
It was a traditionally commonly used dishware, but it disappeared a lot due to metal production during Japanese colonial era, and since the 60s, new materials such as plastic, nickel silver, and stainless steel have poured out and entered a decline. According to one theory, as the use of briquettes became common, organic food lost its place, but it was said that it could no longer hold out because the organic bowl was oxidized by briquette gas, discolored and rusted. Even if it is not briquettes, organic materials made of traditional tableware are easily oxidized (rust) and discolored on the surface if they are not cleaned and sealed, so it is a very difficult material to use as daily tableware. Therefore, there is a side that does not fit the nuclear family family in modern society.
In any case, there were more than 20 organic workshops in Anseong, and now only Anseong Ma Dance organic workshops run by Kim Soo-young, the owner of the game center (Important Intangible Cultural Property No. 77) are left. In recent years, the use of briquettes in the kitchen has almost disappeared, and it is said that the antibacterial function of organic materials and the release of minerals are attracting attention and are being activated little by little. Until then, it was barely maintaining its reputation by pioneering overseas markets.
The workshop of Honorary Holder Lee Bong-ju and his son, Lee Hyung-geun, the holder of the organic field (Important Intangible Cultural Property No. 77) is located in Mungyeong, Gyeongsangbuk-do, and an organic museum is operated in Palgongsan Mountain, Daegu.
The former Chinese character of “Yugi” was “speculation.” The Chinese characters 鍮 (侯切侯) correspond to “two” in half as “light cloud” and “切他託. It is also called “tou” in modern Chinese. In the Hunmongjahoe, it appears as “Due” and in the Jeon Un-ok episode published during the reign of King Jeongjo, it appears as “Two.” However, in the elementary school outline published in 1918, it was listed as “Nodsoeyu,” and in newspaper materials after the 1920s, it was marked as “Yugi,” so the note was changed. The reason for this seems to have been misrepresented by the oil on the right corresponding to the father of the former. Source. An article from 1933 shows that the pronunciation of “Yugi” has been established as a modern sound.
With the development of Korean food culture today, Bangjja Yugi korea bowls, which Koreans have long used, appeared on the table of high-quality Korean food and appeared in front of the eyes of people from all over the world.
If you go to a Korean restaurant and write about these golden bowls, don’t doubt that it’s a bowl made of gold, and if you know it’s a unique Korean Bangjja organic culture, you’ll be able to enjoy Korean traditional dishes with taste and affection even more!
